Chilled Coconut Soup makes a great first course if you are serving something very spicy. Like Indian lassi, this could be served in glasses instead of the traditional soup bowl.


Chilled Coconut Soup
5 cups milk
2 2/3 cups unsweetened dry shredded coconut
1 2/3 cups coconut milk
1 2/3 cups low-fat chicken stock
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 teaspoon white sugar
small bunch of fresh cilantro

Do not use sweetened coconut – check the package when buying!
Bring the milk to a boil in a large pan, stir in the coconut and reduce heat. Let simmer about 30 minutes, stirring occasionally. Let cool a little, then puree in a blender or food processor.
Rinse the pan to remove any shreds of coconut, pour in the pureed coconut mixture and add the coconut milk. Add the chicken stock, cream, salt, white pepper, and sugar. Bring to a boil, then reduce heat and let simmer 10-15 minutes, stirring occasionally.
Chop the cilantro leaves finely and stir most of them into the soup. Cover the pan and refrigerate until thoroughly chilled. Taste and adjust seasoning. Serve with reserved cilantro sprinkled on top.

Coconut custard is a popular option for dessert or snacks here in the Yucatan peninsula.

Coconut Custard

1 cup sugar
1 cup water
1 cinnamon stick, about 3 inches long
2 cups dry, shredded coconut
3 cups milk
4 eggs
3/4 cup whipping cream (optional)
ground cinnamon(optional)

Put the water, cinnamon stick, and sugar into a large pan and bring to the boil. Reduce heat and let simmer about 5 minutes. Add the coconut and cook on low heat another 5 minutes, stirring occasionally. Stir in the milk and cook until slightly thickened. Remove from heat and remove the cinnamon stick.
Beat the eggs until they are lemon-colored and slowly add to the milk/coconut mixture. Return to the saucepan and cook over very low heat, stirring constantly, until thickened. Pour into individual serving bowls, cover with plastic wrap, and refrigerate.
Serve topped with whipped cream and/or a sprinkle of ground cinnamon, if desired.